Best Twice Baked Maple Bacon Sweet Potatoes Recipes

Twice Baked Maple Bacon Sweet Potatoes image

Provided by Trisha Yearwood

Time 1h35m

Yield 4 to 8 servings

Number Of Ingredients 7

4 medium sweet potatoes of similar shape
4 strips bacon
3 scallions, chopped, 2 tablespoons reserved for garnish
2 tablespoons maple syrup
4 ounces smoked Cheddar, shredded (about 1 1/4 cups)
Kosher salt and freshly ground black pepper
Sour cream, for garnish

Steps:

Preheat the oven to 400 degrees F.
Place the sweet potatoes on a foil-lined baking pan. Bake until a paring knife inserted in the center pierces easily, about 1 hour. Cool slightly.
Meanwhile, cook the bacon in a medium skillet over medium heat until crisp and brown, about 7 minutes. Transfer to a paper-towel lined plate to drain. Reserve 1 tablespoon of the bacon fat. Crumble bacon.
Halve the sweet potatoes lengthwise. Carefully scoop most of the flesh out into a bowl, leaving enough flesh in the skin so that it holds its shape. Add the bacon, bacon fat, scallions, maple syrup and 1 cup of the cheese to the sweet potato flesh. Stir together and season with salt and pepper to taste. Refill the sweet potato shells and sprinkle with the remaining cheese.
Place the sweet potatoes back in the oven until heated through and the cheese is melted, about 15 minutes. Top with the reserved scallions and dollops of sour cream.

Twice-Baked Sweet Potatoes with Candied Bacon Bits, Maple Sour Cream, and Chives image

Number Of Ingredients 9

6 sweet potatoes
2 egg
3 tablespoons butter, unsalted
4 slices bacon
2 teaspoons dark brown sugar
1/2 teaspoon cider vinegar
1/3 cup sour cream
1 tablespoon chives
1 tablespoon maple syrup

Steps:

Place sweet potatoes on a foil-lined baking sheet and put in room temperature oven. Set oven to 400°F and roast until tender, 50-60 minutes. Let sit until cool enough to handle. Slice potatoes in half lengthwise. Scoop out flesh from 8 halves, leaving a 1/4"-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs and butter; whisk until mixture is smooth and slightly fluffy. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they've been chilled). Top potatoes with Maple Sour Cream, Candied Bacon, and minced chives.
Candied Bacon Bits: Cook bacon over medium heat until crisp and well rendered. Using slotted spoon, remove bacon from skillet and discard fat. Return bacon to skillet and add brown sugar and vinegar. Cook over low heat, stirring constantly until bacon is evenly coated. Transfer to plate in a single layer. Let bacon cool completely. Break up any chunks before serving.
Maple Sour Cream: Combine ingredients in bowl. Adjust maple syrup to taste.